Heat the butter, honey and 300ml
water in a saucepan. Set aside to cool
to hand temperature.
Mix the flours, yeast and 1½ tsp salt in
a bowl. Pour in the warm liquid and mix
with a wooden spoon, then with your
hands. Tip onto your work surface and
knead for 10 mins or until springy. Place
in a lightly oiled bowl, cover with oiled cling
film and leave somewhere warm to rise
for 2 hrs or until doubled in size.
Flour a large baking tray. Tip the dough
onto your work surface and knead to
knock out the air bubbles. Remove ¼ of
the dough so that you have 2 pieces.
Shape both pieces of dough into smooth
balls, put the large one on the baking tray
then sit the smaller ball on top. Using a
well-floured handle of a wooden spoon,
push through the centre of the 2 balls of
dough to stick them together. Cover with
oiled cling film and leave to rise for about
45 mins or until doubled in size. Heat
oven to 220C/200C fan/gas 7 and put
a cake tin on the bottom shelf, with an
empty shelf directly above for the bread.
Remove the cling film from the bread.
Brush all over with the egg, then sprinkle
generously with seeds. Slash the edges
of the loaf a few times with a sharp knife
to create a pattern. Open the oven and
pour a cup full of water into the cake tin
– this will create steam and give the loaf
a crisp crust. Put the bread on the empty
shelf and bake for 20 mins, then turn the
oven down to 180C/160C fan/gas 4 and
bake for another 30 mins until crisp and
hollow-sounding when tapped on the base.
Remove from the oven and cool on a wire
rack for at least 30 mins before eating.